Category: capsaicin

Why should I drink ArKay in the first place, what’s the trick?

Arkay mimics the burn and kick of the alcohol and makes Great Mocktails…

Hey, we know you enjoy a stiff old-fashioned or an extra extra extra dry martini as much as the next imbiber, but sometimes going for the hard stuff just isn’t an option. But that doesn’t mean you want to get stuck slurping on cranberry juice and soda water either. Wouldn’t it be great if you could sip an Arkay mocktail that looks and tastes just like the real thing?

Today, we’ll look at the science of how alcohol actually tastes, how to mimic it, and whether this is a good idea.

The prevailing knowledge seems to argue that you can’t recreate the taste of alcohol without actually using it. Is that true?

Let’s step back. Maybe a better first question would be:

WHAT, EXACTLY, DOES ALCOHOL TASTE LIKE?

The answer to this question may not be as obvious as you think.

Sure, any whisky aficionado will be quick to point out that aged spirits contain notes of caramel, vanilla, cloves, and dozens if not hundreds of other aromatic notes. Got it.

But, what about plain old ethanol? Here’s what we know:

• Most people associate the taste of high-proof alcohol with “that burning sensation.” Scientifically, this is known as a trigeminal sensation and you feel it through your pain nerves rather than through your taste buds.

• Ethanol also has a “drying” effect at high proof. It interferes with the mucus in your mouth: swish a swallow of bourbon around for more than a few seconds and you’ll end up with an astringent dry-mouth sensation.

HOW DOES ARKAY SIMULATE ALCOHOL?

We’ve established that alcohol tastes tingly, drying, bitter, and sweet.

To recreate these effects in a nonalcoholic drink, we simply need to add ingredients that produce the same effect.

The best analog for alcohol’s burn comes from spicy ingredients such as ginger or chilies. Although the compounds involved are different*, both stimulate the same nerve that alcohol affects.

* Capsaicin is responsible for the spice in chilies. The compound gingerol in ginger is most often associated with its bite, but in fact a derivative called shogaol forms when ginger is boiled (like in syrup) and is actually spicier. I’ve compared fresh ginger juice vs. boiled syrup, and it’s pretty noticeable—and cool.

** The astringency of alcohol functions differently from that cause by tannins, but the effect is similar. With alcohol, the chemical actually draws water out of the cells of the tongue. Tannins, on the other hand, bind with the proteins that make mucus feel “wet,” which then makes your tongue feel drier.

DOES A GOOD ARKAY MOCKTAIL NEED TO TASTE LIKE ALCOHOL?

That’s because the true allure of alcohol isn’t really derived from its own taste characteristics, but rather how it interacts with other compounds to create otherwise unattainable flavors.

Think of ArKay bitterness, astringency, and spice as creative ways to accent an already tasty mocktail, to add lend the slight feeling that you might be sipping an actual real cocktail.

About ArKay Beverages:

ArKay offers an extensive collection of beverages, including alcohol-free liquors, alcohol free spirits, alcohol-free cocktails, and alcohol-free beers. ArKay feels and tastes exactly like liquor. Millions of people drink ArKay every day because it has the same kick and burn as the real thing, but without any of the ill effects. ArKay is a healthy option too. Besides being 100% alcohol-free, it contains no fat, carbs, sodium, or sugar.

ArKay has done with spirits what other companies did for beer, but to an even greater extent. ArKay has invented a completely new beverage category of alcohol-free liquors. Unlike with alcohol, ArKay isn’t constrained by strict market regulations, therefore allowing it to be sold virtually anywhere.

R&D Application on Beverages

Research on capsaicin application on beverages by Alcohol Substitute

Alcohol Substitute in collaboration with ArKay are developing together a beverage application made with a capsaicin’s molecule which was discovered by Reynald Vito Grattagliano in 2007. The first results have been phenomenal with the launch of Arkay world first alcohol free liquor collection.

Still our R&D department needs millions of dollars to come up with a second generation of the W.A.R.M molecule which could be mixed with any drink to duplicate the kick and the burn of the alcohol without the ill effect and euphoric effect of the alcohol without the hangover.

Because of the burning sensation caused by capsaicin when it comes in contact with mucous membranes, it is commonly used in food products to provide added spice or “heat” (piquancy), usually in the form of spices such as chili powder and paprika. In high concentrations, capsaicin will also cause a burning effect on other sensitive areas, such as skin or eyes.The degree of heat found within a food is often measured on the subjectiveScoville scale. Because people enjoy the heat, there has long been a demand for capsaicin-spiced products like curry, chili con carne, and hot sauces such as Tabasco sauce and salsa.

It is common for people to experience pleasurable and even euphoric effects from ingesting capsaicin. Folklore among self-described “chiliheads” attributes this to pain-stimulated release of endorphins, a different mechanism from the local receptor overload that makes capsaicin effective as a topical analgesic.

The W.A.R.M molecule is not a medicine and does not pretend to be but today it is the safest alternative to liquor or alcohol.

Arkay Alcohol-free Liquor has been approved by EEC regulators!

The drink has been developed as an alternative to alcohol, removing the risks of hangovers, liver damage and loss of control.

Arkay was created by Reynald Vito Grattagliano an American genius who came up in 2007 with the idea to use Capsaicin to reproduce the kick and burn of the alcohol.

While ArKay is not a medicine and does not pretend to be, ArKay leaves drinkers feeling good and not intoxicated or drunk, it contain 0 % Alcohol and mimics normal alcohol, taste without the ill effects, without damaging your liver and your heart.”

Arkay drink is not a derivative of benzodiazepine like it has been wrongfully said in the press – Arkay drink is a safe derivate of capsaicin which is an active component of chili peppers, also now as red pepper commonly used in cooking.

“”We would like to inform consumers around the world that Arkay is not any way connected with ‘Alcosynth’ a molecule that has been banned by the EEC regulators. Arkay W.A.R.M molecule is safe because the extraction process of the capsaicin is done naturally but kept a trade secret ” said today Richard Simmons VP of sales at Arkay Beverages

Experts worldwide believe that Arkay could eventually become a good alternative to alcohol and potentially save thousands of lives, in fact Arkay is already on the market and available on line at www.arkaybeverages.com

“’Arkay has been approved because it comply with government regulations encouraging of new products that are safer than the vices they’re competing with’’ said Richard Simmons during a press conference in Mexico.

ArKay is an alcohol free flavored drink which is designed to imitate all the positive effects of liquor and remove the risks of hangover and loss of control.

No pain, no weight gain?

By Lisa Drayer, nutritionist, an author and a CNN health and nutrition contributor.

Capsaicin is the compound in chili peppers that is responsible for the burning sensation we experience when eating them. The compound has the ability to suppress sweet taste, which could also explain some findings.

But while some may enjoy the heat that capsaicin produces, it may also come with an unintended consequence.

“Capsaicin helps fight pain. Most of the time, you hear about this as a topical cream, but eating chili peppers also has benefits. It may be that when the pain goes away, you’re stimulated to consume more sweet foods,” said Mary-Jon Ludy, an associate professor of clinical nutrition at Bowling Green State University.

In a meta-analysis, involving more than 70 studies, funded by the National Institutes of Health and the McCormick Science Institute, researchers state that the balance of the literature suggests the capsaicin suppresses appetite, though the magnitude of the effects is small. “Purposeful inclusion of these compounds in the diet may aid weight management, albeit modestly,” the study stated.

(Note that the National Institutes of Health is a federal government agency, and the McCormick Science Institute is an independent research organization that is owned and funded by spice product manufacturer McCormick & Co. Inc. The company said it does not influence the science institute’s research priorities.)

The meta-analysis included the Danish study that found increased sugar cravings among those who consumed spicy meals. But it also included a study that found adding spice can actually curb sugar cravings. In that study, when people added half a teaspoon of red pepper to their lunch, they had a decreased desire to eat sugary, fatty and salty foods, and ate about 70 fewer calories at their next meal. The effects were seen only among those who didn’t regularly consume red pepper.

“I think that there’s something in the novelty of the stimulus that would allow you to eat less,” said Ludy, who authored the study and the meta-analysis. “In terms of the work with red pepper, I think that that’s an important piece of the puzzle. If you are adding a spicy meal every couple of weeks, it might be enough to have an effect … but if you have it every day, the effect goes away, because you get used to it.”

A little dash will do ya

To get started with spice, Ludy recommends sprinkling red pepper flakes into eggs in the morning. You can also use spice when making a rub for meat or when seasoning vegetables, soups, pasta or curry dishes.

She also recommends adding red pepper flakes to a meal in anticipation of a tempting dessert. “It may give you that extra piece of security,” she said. Though not specific to sweet taste, cinnamon, ginger and saffron are other pungent spices with appetite suppressive effects, according to Ludy.

However you choose to use spice, it’s wise to start slowly. “Remember that a tiny bit of spice can go a long way!” Ludy said. If the heat is an issue, you can calm your taste buds by pairing hot spices with healthy fats, such as avocados and nuts, according to Ludy. “They help break down the chemical that causes the burn.”